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Campton Place
Campton Place
340 Stockton St- At Union SqSan Francisco, CA 94108
415 955-5555
800 235-4300
| Lunch | |
| Two Courses 37, Three Courses 43, Four Courses 54 | |
| Appetizers | |
| Spring Greens and Fresh Herb Salad with Rhubarb, Celery, Crispy Quail | |
| Dungeness Crab with Cous Cous, Thompson Raisins, Curried Cream | |
| Kumamoto Oysters with Celery Root, Apple Gelée, Royal Sterling Osetra Caviar | |
| Chilled Maine Lobster with Pea Shoot Puree, Fava Beans (Supplement of $10) | |
| Salad of Spring Greens with Shaved Vegetables | |
| Soups | |
| Oyster and Bacon Velouté, Leek Fondue, Celery Salad | |
| Spring Consommé of Fava Beans, Radish, White Mushrooms, Spinach Garlic Tortellini | |
| Half Moon Bay Artichoke Soup with Duck Confit Parfait | |
| Chilled Avocado Soup with Crab Salad, Fresh Avocado and Shaved Fennel | |
| Main Courses | |
| Morel Encrusted Scallops with Cauliflower Cous Cous and Wild Asparagus | |
| Daurade with Fava Bean Risotto, Royal Trumpet Mushrooms and Herb Broth | |
| Arctic Char with Mussels, Radish, Fennel, Sunchokes and Pernod | |
| Olive Oil Poached Halibut with Asparagus, Morel Mushrooms, Beurre Noisette | |
| Fulton Farms Chicken Breast with White Corn, Chanterelles and Foie Gras Emulsion | |
| Roasted Beef Tenderloin with Carrots, Fava Beans, Rhubarb and Whiskey | |
| Lamb Shoulder with Picholine Olives, Tangerines and Merguez | |
| Short Rib of Beef with Fingerling Potatoes, Cherries and Purslane | |
| Desserts | |
| Selection of Artisan Cheeses | |
| Soft Chocolate Savarin with Guanaja Chocolate Mousse, Coconut Sorbet, Sesame Tuille | |
| Darjeeling Financier with Warm Apricot Compote, Almond Truffle Terrine and Toasted Almond Ice Cream | |
| Cold Poached Strawberries with Basil Yogurt Sorbet, Breton Crisp | |
| White Coffee Tart with Whole Meyer Lemon Purée, Cocoa Nib Ice Cream | |
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| Dinner | |
| Three Courses 65, Four Courses 75 Tasting Menu 95 Tasting Menu Wine Pairing 59 | |
| Appetizers | |
| Seared Rare Fluke on Avocado and Brown Rice with Port, Ginger | |
| Lime-Scented Mackerel Ceviche with Red Fruit Broth and Daikon Radish Sprouts | |
| Dutch White Asparagus with Dungeness Crab and White Asparagus Ice Cream | |
| Chilled Cucumber Milk with Smoked Marlin, Almond Curd, Purslane | |
| Composition of Hokkaido Scallops with Spring Carrot Purée Lemongrass, Poached Apples | |
| Foie Gras Warmed In Port Wine with Creamy Apple Broth and Celery Root (Additional Charge of 10 Dollars) | |
| Soups | |
| Oyster and Bacon Velouté Leek Fondue, Celery Salad | |
| Half Moon Bay Artichoke Soup with Duck Confit Parfait | |
| Maine Lobster with Consommé, Hearts of Palm and Carrot Uni Sauce (Additional Charge of 10 Dollars) | |
| Main Courses | |
| Tai Snapper with Peach, Saffron, Kohlrabi and Tiger Prawn | |
| Escolar with Oregano, Artichoke, Fennel, Chorizo | |
| Striped Bass in Fig Leaves with Spring Beets, Royal Trumpet Mushrooms, Verjus | |
| Roasted Young Pigeon with Parsnip, Miatake Mushrooms, Cherries | |
| Cubibura Farm Lamb with Pistachio, Celery Root (Additional Charge of 10 Dollars) | |
| Guinea Hen with Turnips, Chanterelle Mushrooms, Licorice Root | |
| Four Story Hills Farms Cªte De Boeuf with Roasted Potatoes and Medjool Dates (Available for Parties of Three or Four Guests) | |
| Tasting Menu | |
| Kona Kampachi "Sashimi" with Mango, Sesame, Yogurt and Lemon Basil (Pierre Peters, Cuvée de Réserve, Brut, Blanc de Blancs, Champagne, France) | |
| Consommé of Dungeness Crab, Bone Marrow Gnocchi, Parsley Foam (Sauvigon Blanc, Pheasant Grove, Marlborough, New Zealand 2004) | |
| Tai Snapper with Lobster Coral Pasta, Morels, and Poached Egg (Grenache, Chäteau de Ségriès, Tavel, France 2005) | |
| Veal Cheek and Sweetbreads with Turnips and Morels (Barolo, Massolino, Sarralunga D'alba, Piedmont, Italy 2001) | |
| Selection of Artisan Cheese from the Cart (Fortified Grenache, Les Clos de Paulilles, Banyuls, France 1998) | |
| White Coffee Tart (Chateau Pajzos, 5 Puttonyos Aszu, Tokaji, Hungary 1999) | |
| Dessert | |
| Cold Poached Strawberries with Basil Yogurt Sorbet, Breton Crisp | |
| Soft Chocolate Savarin with Guanaja Chocolate Mousse, Coconut Sorbet, Sesame Tuille | |
| Darjeeling Financier with Warm Apricot Compote, Almond Truffle Terrine, Toasted Almond Ice Cream | |
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Cross Streets:
At Union SqHours:
Breakfast Mon-Fri: 7am-10:30am Sat-Sun: 8am-11am Lunch Mon-Fri: 11:30am-2pm Sat: 12pm-2pm Brunch Sun: 11:30am-2pm Dinner Sun-Thu: 5:30pm-9:30pm Fri-Sat: 5:30pm-10pmNeighborhood:
Downtown, WaterfrontPhone:
415-955-5559Location(s)
- Campton Place
- 340 Stockton St
- San Francisco, CA, 94108
- United States
